Ingredients
F
For the Ginger Turmeric Lentils:
r
1 cup red lentils
o
1 can (13.5 oz) full fat coconut milk
v
1 cup vegetable broth
f
2 tbsp fresh ginger
g
3 cloves garlic
s
1 small shallot
g
1 tsp ground turmeric
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½ tsp ground cumin
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½ tsp sea salt
c
1 tbsp coconut oil or olive oil
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1 tbsp lemon juice
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For the Cauliflower "Steaks":
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1 large head cauliflower
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2 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
b
½ tsp black pepper
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¼ tsp salt
Directions
1
For the Ginger-Turmeric Lentils:
1
Finely dice the shallot Mince the garlic, and Mince or grate the fresh ginger.
s
1 small shallot
2
Rinse the red lentils. Set aside.
r
1 cup red lentils
3
Add 1-2 tbs avocado oil to a skillet on medium heat. Saute the shallots, garlic and ginger for 3-5 minutes.
4
Add 1 tsp tumeric, 1/2 tsp cumin, salt & pepper to taste. Toss and cook for 1 more minute.
5
Add lentils, coconut milk, vegetable broth and mix thoroughly. Bring to a boil, reduce to simmer for 15-20 minutes uncovered until creamy.
6
Adjust sea salt to taste.
s
½ tsp sea salt
7
For the Cauliflower "Steaks":
1
To small bowl add oil, garlic powder, smoked paprika, salt, black pepper and mix thoroughly.
2
Cut the cauliflower into 1-inch thick slabs.
l
1 large head cauliflower
3
Heat a cast iron skillet to medium-high heat, add enough avocado oil to coat the bottom of the skillet and cook the Cauliflower Steaks for 5 minutes on each side until a crust forms. After flipping the first time brush the top side with the oil/seasoning mixture. Remove from skillet and brush the other side with the oil/seasoning mixture.
o
2 tbsp olive oil
4
Bake at 400F for 10-15 minutes until the steaks are tender.
5
In your plate make a bed with the lentils, add the Cauliflower Steaks on top, drizzle with chilli oil, sprinkle with fresh parsley and enjoy!
